Crinkle-Top Fudge Brownies with Flaky Salt Tips, FAQ & printable recipe

Tips for success

For the best crackly top, ensure the eggs and powdered sugar are whipped to a thick, pale ribbon stage — this takes a full five minutes with an electric mixer. The sugar dissolves into the eggs, creating a stable foam that sets into a shiny crust.

Also, make sure to slam the pan firmly on the counter halfway through baking; this releases air bubbles and encourages the cracks to form. Use a light hand when folding in the chocolate to keep the batter airy.

Use a high-quality dark chocolate with at least 60% cacao for a deep, intense flavor. The browned butter adds a nutty note that complements the chocolate. For the flaky salt, choose a coarse sea salt like Maldon, which provides a satisfying crunch and a clean salty taste.

Add the salt just before serving so it doesn't dissolve into the brownies. Store leftovers in an airtight container at room temperature for up to three days.

Variations

• Add Nuts: Fold 1/2 cup of chopped walnuts or pecans into the batter just before pouring into the pan. Toast the nuts first for extra flavor. The nuts add a crunchy contrast to the fudgy center.
• Espresso Twist: Add 1 teaspoon of instant espresso powder to the melted chocolate and butter mixture. The coffee enhances the chocolate's depth without adding a coffee flavor. This works especially well with dark chocolate.
• Peppermint Swirl: After pouring the batter into the pan, drop small spoonfuls of peppermint buttercream or peppermint bark on top and swirl with a knife. Bake as directed. The peppermint adds a refreshing holiday flavor.
• Salted Caramel: Before baking, spoon dollops of caramel sauce over the batter and swirl gently. After baking, sprinkle with flaky salt. The caramel creates gooey pockets of sweetness throughout the brownies.

Storage and make-ahead

Fridge

Refrigerate leftover brownies in an airtight container for up to 1 week. Bring to room temperature or warm briefly in the microwave before serving.

Freezer

Freeze the brownies in a freezer-safe container for up to 3 months. Thaw in the refrigerator or at room temperature.

Reheat

Reheat individual brownies in the microwave for 10-15 seconds to warm the center and restore a soft, fudgy texture.

Store the brownies in an airtight container at room temperature for up to 3 days. They will remain moist and fudgy. If stacking, place a piece of parchment paper between layers to prevent sticking. For longer storage, wrap the brownies tightly in plastic wrap and then in foil, and refrigerate for up to a week. Bring to room temperature before serving for the best texture.

The brownies can be baked a day ahead and stored in an airtight container at room temperature. The crackly top will soften slightly, but the fudgy texture will remain. For the best texture, add the flaky salt just before serving.

The batter can also be made ahead and refrigerated for up to 24 hours before baking; bring to room temperature and bake as directed, adding a few extra minutes if needed.

Serving ideas

Serve these brownies slightly warm or at room temperature. They are delicious on their own, but a scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully with the rich chocolate.

The flaky salt on top is essential — it brightens the flavor and adds a textural contrast. Cut into 16 squares for a satisfying dessert portion, or into smaller pieces for a bite-sized treat.

For a more indulgent dessert, serve the brownies with a drizzle of warm chocolate sauce or a sprinkle of extra sea salt. They also make a wonderful base for an ice cream sundae, topped with hot fudge, nuts, and a cherry. The brownies are best enjoyed the day they are made, when the top is crispiest, but they remain delicious for several days.

Frequently asked questions

Recipe card

Crinkle-Top Fudge Brownies with Flaky Salt

Prep 15 minCook 28 minTotal 43 minServes 16

Ingredients

• 3 large eggs
• 1 1/4 cups powdered sugar
• 8 oz dark chocolate, chopped
• 1/2 cup unsalted butter
• 1/2 tsp flaky sea salt (such as Maldon)

Instructions

1. In a large bowl, combine the eggs and powdered sugar. Beat with an electric mixer on high speed for 5 full minutes, until the mixture is pale, thick, and glossy. The batter should fall in a slow ribbon when the beaters are lifted.
2. In a small saucepan, melt the butter over medium heat, swirling occasionally until it turns golden brown and smells nutty. Remove from heat and add the chopped dark chocolate, stirring until completely smooth. Let cool slightly.
3. With the mixer on low speed, slowly pour the warm chocolate-butter mixture into the whipped eggs. Mix just until combined, then stop and fold gently with a spatula to ensure no streaks remain.
4. Pour the batter into an 8-inch square baking pan lined with parchment paper. Spread it evenly with a spatula, smoothing the top.
5. Bake at 325°F (165°C) for 28 minutes. Halfway through baking, carefully remove the pan from the oven and slam it firmly on the countertop to release air bubbles, then return to the oven.
6. Remove the brownies from the oven and let them cool in the pan on a wire rack for at least 20 minutes before cutting. The center should be set but still moist and fudgy.
7. Just before serving, sprinkle the flaky sea salt evenly over the top of the brownies. Use a sharp knife to cut into 16 squares.

Contains: eggs, milk, gluten

Estimated nutrition per serving

Calories

220

Protein

3 g

Carbohydrates

24 g

Fat

13 g

Automatic estimate from the ingredient list, not laboratory-verified.